default author photo

Mariana Bondar

Vinnytsia National Agrarian University

Soniachna str., 3

Vinnytsia, 21008

Ukraine

  • Vinnytsia National Agrarian University

SCHOLARLY PAPERS

4

DOWNLOADS

442

TOTAL CITATIONS

0

Scholarly Papers (4)

Actions:
Email selected abstracts
1.

Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

Eastern-European Journal of Enterprise Technologies, 5(11 (113), 43–50. doi:10.15587/1729-4061.2021.241969
Number of pages: 8 Posted: 10 Nov 2021
Mariana Bondar, Alla Solomon, Natalia Fedak, Mariia Paska, Anna Hotvianska, Lyudmila Polozhyshnikova, Denys Mironov and Larisa Kushch
Vinnytsia National Agrarian University, Vinnytsia National Agrarian University, State Biotechnological University, Ivan Boberskii Lviv State University of Physical Culture, Dnipro State Agrarian and Economic University (DSAEU), Poltava University of Economics and Trade, Poltava University of Economics and Trade and Poltava University of Economics and Trade
Downloads 289 (262,373)

Abstract:

Loading...

low-temperature concentrating, multicomponent fruit and vegetable paste, marshmallow mass, structural and mechanical properties, structure formation

2.

Determination of Color Formation of Multicomponent Fruit and Vegetable Pastes and Dried Powder Fractions During Low Temperature Treatment

EUREKA: Life Sciences, (6), 43–48, 2021. doi: https://doi.org/10.21303/2504-5695.2021.002202
Number of pages: 6 Posted: 06 Feb 2022
Aleksey Zagorulko, Andreii Zahorulko, Mariana Bondar, Alexander Postadzhiev and Eldar Ibaiev
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Vinnytsia National Agrarian University, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 59 (970,490)

Abstract:

Loading...

color formation, low-temperature processing, fruit and vegetable semi-finished product, fruit and vegetable paste, powder fraction

3.

Improving the Unit for Melting Cheese Masses

Eastern-European Journal of Enterprise Technologies, 6(11 (114), 99–105, 2021. doi:10.15587/1729-4061.2021.246300
Number of pages: 7 Posted: 11 Mar 2022
Mariana Bondar, Oksana Skoromna, Nataliia Ponomarenko, Hennadii Tesliuk, Iryna Honcharova, Nataliia Nedosiekova, Bohdan Shaferivskyi and Ruslan Zakharchenko
Vinnytsia National Agrarian University, Vinnytsia National Agrarian University, Dnipro State Agrarian and Economic University (DSAEU), Dnipro State Agrarian and Economic University (DSAEU), State Biotechnological University, Luhansk National Agrarian University, Poltava State Agrarian University and National University «Yuri Kondratyuk Poltava Polytechnic»
Downloads 49 (1,074,648)

Abstract:

Loading...

cheese mass melting unit, heat supply, specific energy consumption, secondary energy

4.

Improvement of the Method for Producing Confitures From Fruit Raw Materials

Technology Audit and Production Reserves, 5(3(61), 26–28. doi: https://doi.org/10.15587/2706-5448.2021.242162, 2021
Number of pages: 3 Posted: 01 Feb 2022
Aleksey Zagorulko, Oleksander Cherevko, Andrii Zahorulko, Maryna Yancheva, Mariana Bondar and Svеtlana Dudnyk
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Vinnytsia National Agrarian University and Poltava University of Economics and Trade
Downloads 45 (1,133,231)

Abstract:

Loading...

comfiture production, drying in an infrared dryer, fruit and vegetable raw materials, mass boiling, vacuum evaporator